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Saturday, April 27, 2013

Garlic Fries


Ingredients:

3 Cloves Garlic, Minced (about 1 Tbs.)
2 Tablespoons Canola Oil
3 Large Baking Potatoes
1/2 Teaspoon Salt, Plus more to taste
Cooking spray
1 Tablespoon Finely Chopped Fresh Flat-Leaf Parsley

Directions:

1. Preheat the oven to 450 degrees F.

2. Heat the garlic and oil together in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.

3. Cut the potatoes into 1/4-inch-thick matchsticks. In a large bowl, toss together the oil, potatoes, and salt. Coat a baking sheet with cooking spary and spread the potatoes on it in a single layer. Bake until golden and crisp, about 35 minutes.

4. Remove the potatoes from the baking sheet with a metal spatula. In a serving bowl, toss them with the parsley, reserved garlic, and salt to taste. Serve immediately.

Cookies And Cream Cake


Ingredients:

1 Package (2-layer size)White Cake Mix
1 1/4 Cups Water
1/3 Cup Cooking Oil
3 Egg Whites
1 Cup Coarsely Crushed Chocolate Sandwich Cookies with White Filling
1 Recipe Creamy White Frosting (see recipe below)
2 Ounces Semi Sweet Chocolate
1 Teaspoon Shortening

Directions:

1. Prepare cake mix according to package directions, using the water, oil, and egg whites. Fold in crushed cookies. 2. Pour into 2 greased and floured 9x1-1/2-inch round cake pans. Bake in 350 degree F oven for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and cool cake layers. 3. Prepare the Creamy White Frosting. Fill and frost layers. 4. In heavy saucepan, melt semisweet chocolate and shortening over very low heat. Drizzle melted chocolate around top of cake. Garnish with additional sandwich cookies, if you like. Makes 16 servings.

Creamy White Frosting

Beat 1 cup shortening and 1 tablespoon vanilla for 30 seconds. Slowly add 2-1/2 cups sifted powdered sugar, beating mixture well. Add 2 tablespoons milk. Gradually beat in 2 cups sifted powdered sugar and 2 to 3 tablespoons milk to make a spreadable frosting.

Thursday, April 25, 2013

Pecan Brittle



Ingredients:

1 Cup of White Karo Syrup
1 1/2 Cups of Pecans
3/4 Stick of Butter
2 t. soda (rounded)

Directions:

Mix first five ingredients together and bring to a boil over medium heat. Reduce heat to medium low and cook stirring constantly until the thermometer reaches 300 degrees. Remove from head and add 1 t. soda and stir well. Pour out on to buttered foil and let cool.

Chocolate Turtles



Ingredients:

1/2 Cup of Pet Milk
1 (12 oz) bag of Caramels (Kraft)
1 (12 oz) Nestles Chocolate Chips
1 Bar of less of Paraffin
2 1/2 Cups of Chopped Pecans

Directions:

Melt Caramels and Pet milk together in double boiler, mix in pecans, spoon onto heavily buttered wax paper 4 or 5 ft. long.

Let set until firm.

Melt Chocolate Chips and paraffin in Double boiler dip cooled Turtles into Chocolate with toothpick and set on buttered wax paper.

Cool in Freezer of Refrigerator, then serve.

Chocolate Eclair Cake



Ingredients:

2 Small Boxes of Instant Vanilla Pudding
3 Cups of Milk
1 Cup of Powdered Sugar
1 8 oz of Cool Whip
1 lb. Box of Graham Crackers
1 Can of Chocolate Frosting

Directions:

Mix pudding, milk and sugar until thick, fold in cool whip. Put in a layer of whole graham crackers in bottom of pan, Pour half of the pudding mixture over graham crackers, add another layer of graham crackers, then pour remainder of pudding mixture, add third row of graham crackers over the pudding and frost with frosting.

C. Jarvis

Broccoli Bread

Ingredients:

2 Boxes of Jiffy Cornbread Mix
1 Small Onion Chopped
16 oz. Small Curd Cottage Cheese
1 16 oz pkg. Chopped Frozen Broccoli or Fresh Chopped
5 Eggs Beaten

Directions:

Mix all ingredients, then pour into long casserole pan that has been sprayed with Pam. Bake 350 degrees for 40 to 45 minutes.

Italian Cream Cake

Ingredients:

1 Stick of Margarine
1/2 Cup of Shortening
2 Cups of Sugar
5 Egg Yolks
2 Cups of Plain Flour
1 t. Baking Soda
1 Cup of Buttermilk
1 t. Vanilla
1 Small Can of Coconut
1 Cup of Chopped Pecans
5 Egg Whites Stiffly Beaten

Directions:

Cream margarine and shortening, add sugar and beat until smooth. Add egg yolks one at a time, beat until smooth. Combine flour and soda, sift together, add to cream mixture alternating with milk, add vanilla, coconut and nuts. Fold in egg whites. Bake in three greased 8 inch pans at 300 degrees for 25 minutes or until done.

Ice with Italian Cream Icing.

Source: Georgia Cooking

Coke Cola Cake

Ingredients:

2 Cups of Flour
2 Cups of Sugar
1 Cup of Butter
3 T. Cocoa
1 Cup of Coke
1 1/2 Cups of Marsh mellows
2 Eggs Beaten
1/2 Cup of Buttermilk
1 t. baking soda
1 t. of Vanilla

Directions:

Stir flour and sugar together. Mix butter, coke and cocoa in pan, bring it to a rolling boil and add marsh mellows, pour over flour and sugar, blend well. Add remaining ingredients and mix thourghly.

Grease and Flour a large baking pan, then pour batter into pan and bake for 45 minutes at 350 degrees.

While cake is warm ice it.

Jalapeno Cornbread

Ingredients:

3 Cups of Cornmeal
2 1/2 Cups of Milk
1/2 Cup of Salad Oil
3 Eggs Beaten
2 T. Sugar
1 Large Onion Grated ( yellow or white)
1 Can of Cream Style Corn (8 1/2 oz)
1 Jalapeno Pepper diced
1/2 Cup of Grated Cheese

Directions:

Bake in shallow pan until golden brown in a 400 degree oven.

Thanks Grandma H.

2 2 2 Cookies

Ingredients:

2 Sticks of Margarine
2 Cups of Sugar (cream well and add)
2 Eggs
2 tsp. Vanilla
3 1/2 Cups of Flour
3 tsp. of Baking Powder
1/2 tsp. Salt

1 Cup of Raisins optional

Directions:

Cream butter and sugar together then add all other ingredients. If you add the raisins make sure that you mix them well into the batter.

Bake at 350 degrees for 10 to 15 minutes.

Makes 2 1/2 dozen large cookies

S. Shippey


Wednesday, April 24, 2013

Cranberry Relish



Ingredients:

2 Cups of Fresh Cranberries
2 Peeled Apples
1 Large Orange
2 Cups of Sugar

Directions:

Wash fresh Cranberries and damp dry. Put into blender, ad peeled apple that has been quartered. Peel orange and blend together with cranberries and apples. Add orange zest for coloring. Mix well, take out of blender and add sugar. Put in refrigerator covered and let set for several hours.

Banana Bread



Ingredients:

1/2 Cup of Sugar
1/2 Cup of Brown Sugar
2 Cups of Flour
1/4 t. Ground Cinnamon
1/2 t. Salt
1 t. Baking Soda
4 Very Ripe Bananas
6 Tlbs. of Butter
1/4 Cup of Plain Yogurt
2 Eggs Beaten
1 1/2 t. of Vanilla
1 1/4 Cups of Toasted Walnuts Chopped

Preheat oven to 350 degrees.

Directions:

Grease bottom only of a regular size loaf pan. Combine butter, yogurt in mixer. Add brown and white sugar in mixer, add bananas, flour, cinnamon, baking soda and salt and nuts. Batter will be lumpy. Pour into greased pan and cook until toothpick comes out clean. Aprox. 50 to 55 minutes.

Let cool for 20 minutes and then you can slice of freeze.

Festive Cheese Balls



Ingredients:

1 16 oz Pkg. of Process cheese spread softened
1 lb of Sharp Cheddar cheese softened
1 8 oz. Pkg. of Cream Cheese softened
4 cloves of Minced Garlic
1 1/2 Cup of Chopped Pecans, Walnuts, Paprika or minced Parsley.

Directions:

Combine cheeses until well blended. Stir in garlic and 1/2 cup of chopped pecans. Divide mixture into three equal portions and shape into balls. Roll each ball in the nuts or paprika or parsley.

Chill overnight in refrigerator.

Makes the Cheese Balls.

Ginger Molasses Cookies



Ingredients:

2 1/2 Cups of All Purpose Flour
2 tsp. of Baking Soda
1 tsp. Ground Cinnamon
1 tsp. Ground Cloves
1/4 tsp of Salt
1 Tbsp of Peeled Fresh Grated Ginger
3/4 Cup of Room Temp. Butter
1 Cup of Packed Brown Sugar
1 Egg
1/4 Cup of Light or Dark Molasses

1/2 cup of White Sugar to roll dough in before baking.

Directions:

Combine everything up to and including the Ginger. In a Separate bowl cream eggs, butter and brown sugar. Stir in flour mixture until well blended.

Make the dough into little balls and then roll in the white sugar. Place on cookie sheet
and bake at 375 degrees for 10 to 12 minutes.

Makes 2 1/2 dozen

Chicken Enchiladas



Ingredients:

5 Chicken Breast Cooked
8 oz of Cream Cheese
1/2 Cup of Chopped Cooked Onions (Sauteed in butter)
1 Can of Green Chilies (4 oz)
1/4 ts Cumin
1/4 ts Cayenne Pepper
1/2 Cup of Milk

Topping Ingredients:

1 lb of Velveeta
1 can of Cream of Chicken Soup
1 can of Green Chilies
1 cup of Milk
8 oz of Sour Cream
1 pkg of Tortillas Shells

Melt cheese in a double boiler, stir in milk, sour cream and chilies.

Directions:

Chop or shred chicken, place in bowl. Add cream cheese, onion, green chilies, spices and milk. Spoon this into Tortillas Shells and roll up and place in 9X13 pan. Pour topping over ths stuffed tortilla shells in pan. Bake in oven at 350 degrees for 30 minutes.

Hillbilly Cavier



Ingredients:

2 Cans of Black Beans rinsed
1 Can of Whole Kernal Corn
1 Can of Black Eye Peas
2 Large Tomatoes Chopped
1/4 Cup of Chopped Fresh Cilentro
1 Onion Chopped
2 Diced Jalapenos (unseeded)

Optional:

To be added to the above ingredients

Green or Red Pepper Bits
Olives or diced Avocado

Dressing:

1 Tbsp. Of Red Wine Vinegar
3-4 tbsp. Lime Juice
2 Tbsp. Olive Oil
1 Tsp of Salt

Directions: Mix all of ingredients together, make sure that you have drained and rinsed can vegetables. Mix together Dressing Ingredients in a separate bowl then mix both together. Put in Refrigerator until ready to serve.

Chicken Grape Salad



Ingredients:

2 lbs. Roasted Chicken
1/2 Cup of Chopped Pecans
2 oz. Cider Vinegar
6 oz. Mayonnaise
3 Ribs of Celery, finely diced
3/4 lb. Red Seedless Grapes, sliced
2 t. Poppy Seeds
3 oz. of Honey
2 oz of Walnut Oil
Salt and Pepper to Taste

Directions:

Cut up roasted chicken into bite size pieces, Mix up all ingredients, except the Poppy Seeds with the cut up chicken. Sprinkle over top before serving the Poppy Seeds.

Hearty Corned Beef Salad Mold



Ingredients:

1 Cup of Boiling Water
1 Pkg. (3 oz.) Lemon Jello
2 T. Vinegar
1 Can (12 oz.) Corn Beef
2 Med. Stalks of Celery Chopped (about 1 cup)
1 Med. Green Bell Pepper Chopped
1 Small Onion Finely Chopped ( about 1/4 cup)
2 Hard Cooked Boiled Eggs Chopped
1 Cup of Mayonnaise or Salad Dressing
2 t. of Horseradish
1/2 t. of Salt

Directions:

Bring water to a boil and pour over gelatin in a large bowl. Stir until dissolved, Stir in Vinegar; Refrigerate about 1 hour until slightly thickened. Break up corned beef with fork, stir corn beef and remaining ingredients into gelatin.

Refrigerate until set for at least 2 hours.

Unmold onto salad greens

(Can be stored in refrigerator for 48 hrs)

Serves: 8

Tuesday, April 23, 2013

Fried Green Tomatoes



Ingredients:

6 Medium Green Tomatoes sliced
2 cups Corn Meal 1/2 cup Flour
2 Cups of Cooking oil
1 egg
1/2 cup milk
Salt and Pepper to taste

Directions:

Put your oil into frying pan at medium heat. Slice tomatoes, Mix egg and milk together in a separate bowl, whip eggs and milk mixture. Place corn meal and flour on a plate and add a dab of salt and pepper to taste. Take tomato slice and put in plate of flour and meal, coat both sides, then take tomato slice and dip into the wet mixture in the bowl, then back into the dry mixture on the plate. Take coated slices and drop into heated oil and let it get golden brown on each side. Remove and place on paper towels to remove excess oil. Serve while they are hot. You can sprinkle hot sauce on them if desired.

Sweet Tea



Ingredients:

3 Family size tea bags
1 small pan of water
1 cup of sugar

Directions:

Bring small sauce pan of water to a boil, add tea bags and reduce heat. Let tea bags sit in hot pan for about five minutes (never squeeze the tea bags, it will make the tea bitter) remove bags with a spoon and then add the sugar, stir until melted. Take a gallon milk jug that has been cleaned and add cold water until it is half full, pour tea mixture into jug and fill with more cold water until full. Put in refrigerator until it is cold. Fill your glass with ice cubes to the top, pour tea over the ice. You can cut a lemon up into six slices and squeeze the fresh lemon over tea before drinking if desired.

Caramel Apple Salad



Ingredients:

4-6 apples, chopped
2 c. miniature marshmallows
2 c. salted Spanish peanuts
1 sm. instant butterscotch pudding
Lg. Cool Whip
1 sm. can crushed pineapple (drained)

Directions:

Whip together pudding and Cool Whip. Add crushed pineapple, apples, marshmallows and peanuts. Stir. Chill.

Kicken Collard Greens



Ingredients:

1 Tbls Olive Oil 3 Slices of cooked bacon
1 Large finely onion chopped
2 Cloves of Minced Garlic
1 t. Salt
1 t. Pepper
3 Cups of Chicken Broth
1 Pinch of Red Pepper Flakes
1 Lb of Fresh Collard Greens, cut into 2 inch pieces

Directions:

Heat oil, crumble bacon, add onion cook until tender, add garlic and collard greens. Fry in pan until they wilt. Pour in Chicken broth over above ingredients, reduce heat to low, cover and simmer 45 minutes or until tender. Serve

Chocolate Pie



Ingredients:

1 Pillsbury Refrigerated Pie Shell
3 egg yolks
1 cup of sugar
3 T. flour
3 T. cocoa
1 cup of Carnation Milk
3/4 to 1 cup of water
1 pkg. of plain gelatin
1 t. vanilla
3 Tbs of butter

Directions:

Mix sugar, flour, cocoa and milk, add 1/2 of water. Cook in double boiler until it begins to thicken/ add other water (mix the 1 pkg of gelatin in it) Pour a little of the pudding mixture into a bowl with the eggs yolks and stir together to temper the eggs. then add eggs to pudding mixture. Stir until thick. Remove from heat and add vanilla and butter, then let cool. Pour cooled mixture into deep baked, cooled pie crust. Put into refrigerator until you are ready to serve.

Chocolate Cake Pudding



Ingredients:

3/4 cup of sugar
3 T of melted butter
2 T cocoa
1 t vanilla
1/2 cup of milk

If you are using plain flour add these ingredients to the above ingredients. 2 t of baking powder * 1/4 t of salt * Filling 1/2 cup of sugar 1/2 cup of brown sugar firmly packed 1/4 cup of cocoa 1 1/2 cup of water

Directions:

Sift sugar, flour and cocoa (* baking powder, * salt if using plain flour)together in 9 inch square pan. Stir in milk, butter and vanilla, then spread evenly in pan. Combine sugar and cocoa and sprinkle over the above batter in the pan. Pour water over the top. bake 350 degrees for 40 minutes. Serve with whipped cream if desired.

Yields: 6 servings

Pumpkin Roll



Ingredients:

3 eggs
1 cup of sugar
2/3 cup of pumpkin
2 t soda
1/2 t. cinnamon
3/4 c self rising flour

Directions:

Mix all ingredients together, bake in 10X15 jelly roll pan for 10 to 15 minutes at 350 degrees. Turn it out of pan onto a powdered sugar coated towel and then roll in to a roll. Cream Filling 1 8ox cream cheese 3/4 t of vanilla 2 cups of powdered sugar Mix above ingredients together, set aside. Unroll the roll and leave it on the towel, spread cream filling over roll with filling then re-roll and chill in refrigerator until ready to serve. Cut into desired slices. ps. you can substitute 2/3 cup of bananas for pumpkin.

Monday, April 22, 2013

Candied Dill Slices

Ingredients:

1 Qt. Jar of Medium Dill Pickles
3T. Mixed Pickling Spices
4 cups of sugar
1 cup of tarragon vinegar ( or any vinegar)

Directions:

Rinse dill pickles, Cut dill pickles into 1/4 inch slices, pack into 2 pint jars, tie spices into a net bag, add sugar and vinegar in sauce pan and bring to a boil. Cool mixture to room temperature, remove spice bag. Pour syrup over the slices in pint jars. Adjust caps on jars and store in refrigerator for several days.

Eggplant Parmesan



Ingredients:

2 lbs (about 2 large) eggplants
1 large can of tomato sauce
1 1/2 lbs of fresh mozzarella cheese, sliced into thin slices
1 cup grated high quality Parmesan cheese

Slice eggplant, Put in bowl, pour salt over eggplant. Put plate on top of salted eggplant to squeeze out excess water, let rest, pour out excess juice and rinse eggplant slices.

Directions:

Egg and flour eggplant slices, then fry, drain. Pour some tomato sauce into bottom of pan, and add a row of fried eggplant slices, then sprinkle over the slices with Parmesan cheese, and second layer of Eggplant, pour tomato sauce over eggplant slices, and sprinkle Parmesan cheese over tomato sauce. Repeat with the third layer. Put mozzarella cheese slices over the top of dish and put into heated oven. Preheat oven to 350 and cook for about 30 minutes until cheese is lightly browned.

Crunchy Napa Cabbage Salad



Dressing:

2 Thsp. soy sauce
1/4 cup cider vinegar
1/2 cup sugar
3/4 cup canola oil

Salad:

2 small heads or one large head of Nappa Cabbage, thinly sliced,
2 Tbsp. canola oil
2 packages Ramon noodles, crunched
1 Tbsp. sesame seeds
3-4 cloves of garlic, crushed
1/2 cup Sunkist Almond Accents

Directions:

In small sauce pan, combine soy sauce, cider vinegar, sugar and canola oil and simmer for 1 minute. Remove from heat and refrigerate. In small sauce pan, heat oil over low heat and add noodles, sesame seeds and garlic, Cooking for 2 minutes until golden brown. Stir frequently. In large salad bowl, toss noodle mixture and sliced cabbage together. Add dressing and sprinkle with Sunkist Almond Accents.

Maple Nut Chewy Cookies

Ingredients:

2 1/8 cup light brown sugar
1/4 lb margarine (or butter)
2 eggs,
2 cups of flour (self rising)
1/2 t. maple flavoring
3/4 cup of chopped pecans ( or walnuts)

Directions:

Melt butter in pan, remove from heat, add sugar, stir. Mix adding one egg, one cup of flour, add another egg, flavoring and second cup of flour & nuts. Pour in greased pan 10x15, bake at 325 for 20 minutes until light brown. Cut in squares and remove from pan while still warm.

Mississippi Mud Pie



Mississippi mud pie first appeared in the 1970's. Recipes for cakes and pies featuring chocolate, brownies, marshmallows and pecans were all labeled Mississippi mud pie or Mississippi mud cake in cookbooks, magazines and newspapers of the time. Nearly all of these recipes shared a chocolate frosting or icing that crackled, resembling the mud of the Mississippi riverbanks.

Ingredients:

1 3/4 c. flour
1 stick butter
3/4 c. chopped pecans
1 c. powdered sugar
8 oz. cream cheese
12 oz. Cool Whip
2 sm. instant puddings 1 chocolate 1 vanilla
3 c. milk

Directions:

1st Layer: Combine melted butter, flour, and pecans. Spread in 9 x 13 baking dish and bake at 350 degrees until brown. Let cool.

2nd Layer: Combine softened cream cheese, powdered sugar, and 1/2 of the Cool Whip. Spread over flour mixture, let chill.

3rd Layer: Combine 2 instant puddings with 3 cups of milk. Pour over 2nd Layer. 4th Layer: Top with remaining Cool Whip. Garnish with shavings of chocolate candy bar.

Source: Internet

Sour Cream Biscuits



Ingredients:

2 c Bisquick mix
1/2 c sour cream
1/2 c 7up
1/4 c melted butter

Directions:

Preheat oven to 450ยบ, Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out. Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter. Bake 12-15 minutes or until golden brown.

Source: Internet

The Snickerdoodle Cake



Ingredients:

1 c. flour
1 c. sugar
1 tsp. cinnamon
2 tsp. baking powder
1/4 c. melted butter
1/2 c. milk
1 egg

Directions:

Sift the flour. Mix dry and wet ingredients in separate bowls, then combine. Pour into a buttered, 8" square pan, and bake at 400 degrees for 20 - 30 minutes.

Source: Internet

Princess Pie



Crust:

1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional

Directions:

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Second Layer:

8 ounces cream cheese, room temperature 1 cup powdered sugar 1 cup whipped topping Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Third Layer:

1 small package coconut cream instant pudding 1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier) Mix until thickened. Spread over cream cheese mixture. Top with remaining tub of whipped topping. Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

Source: Internet

Salted Nut Squares


Prep Time: 25 minutes
Yield: about 30 bars

Salted Nut Squares

Ingredients:

3 cups salted peanuts (no skins), divided
2 & 1/2 tablespoons butter
2 cups peanut butter chips
14 ounces sweetened condensed milk
2 cups miniature marshmallows
kosher salt or sea salt, optional

Directions:

Place 1 & 1/2 cups peanuts in the bottom of an ungreased 11″x 7″ pan. Melt butter and peanut butter chips in a large saucepan over low heat. Stir until smooth. Remove from heat. Stir in condensed milk and marshmallows. Continue stirring until smooth and well-blended. Pour peanut butter mixture over peanuts in pan. Sprinkle remaining 1 & 1/2 cups peanuts over top of peanut butter mixture. If saltier bars are desired, sprinkle lightly with salt. Cover and refrigerate until chilled. Then, cut into bars. Bars can be served chilled or at room temperature. Notes These can be made in a 9″x 13″ pan. Use another cup of peanuts, divided between the bottom of the pan and the top of the bars. The same amount of filling will work and give you slightly thinner bars. Recipe adapted from Taste of Home.

Source: Friend